Herbed Vegetable Rice Stuffing Recipe - Recipe Center - Raley’s Family of Fine Food Stores
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Herbed Vegetable Rice Stuffing
Herbed Vegetable Rice Stuffing
1 (32- oz.) container low sodium chicken broth
2 cups brown and wild rice blend (Natural Foods Dept. bulk bin #632)
3 tbsp. organic butter divided
2 tsp. Original Spike All Purpose Seasoning
(salt-free or original)
1 tsp. sage
1 tsp. thyme
1/2 tsp. poultry seasoning
1 large onion peeled and chopped
2 large carrots peeled and chopped
3 stalks celery chopped
1 cup dried cranberries (bulk bin #608)
3/4 cup walnuts (bulk bin #651) coarsely chopped
Salt and pepper to taste
Prep time: 20 minutes, Cook time: 1 hour, 45 minutes

Bring broth, rice, 1 tbsp. butter and seasonings to a boil in a large saucepan. Reduce heat and simmer, covered, for 50 minutes. Remove from heat; let stand for 5 minutes, then fluff with a fork. Meanwhile, preheat oven to 375║F. Melt remaining 2 tbsp. butter in a large skillet.

Add onion; sautÚ over medium heat for 10 minutes, stirring frequently. Add carrots and cook for 5 minutes more. Remove from heat; stir in celery and cranberries. Season to taste with salt and pepper. Spray a 2-quart casserole dish with olive oil spray. Stir together rice and vegetables; place in prepared dish and sprinkle with walnuts. Tent loosely with foil and bake for 20 minutes; remove foil and bake for 10 minutes more.

Makes 10 to 12 servings.
Nutritional Information:
(based on 11): 240 calories, 8 g protein, 9 g total fat (2.5 g sat., 0 g trans), 36 g carbohydrate, 4 g fiber, 10 g sugar, 10 mg cholesterol, 240 mg sodium, 5 points